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Food preservation and processing /
| Autor principal: | |
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| Outros Autores: | |
| Formato: | Printed Book |
| Idioma: | English |
| Publicado em: |
Udhiyana:
Kalyani Publishers,
2001.
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Sumário:
- 1. History of food preservation 2. Food as a source of nutrients 3. Energy 4. Nutritive value of foods 5. Effect of cooking and heat processing on the nutritive value of foods 6. Food additives 7. Food, adulteration common adulterants and simple detectio